Скачать или смотреть Sizzle & Crunch – The haemul pajeon (korean pancake) You Can’t Stop Eating

Crispy Korean Seafood Pancake (Haemul Pajeon)
If you’ve ever wanted to taste the ultimate Korean savory pancake, this Haemul Pajeon is packed with fresh seafood and fragrant green onions, pan-fried until golden and crispy. Perfect for rainy days, family gatherings, or as a delicious side dish with makgeolli (Korean rice wine).

What you’ll need:

Main Ingredients: 2 handfuls of green onions, ½ cup oysters, ½ cup shrimp, ½ cup clams, 1 squid, 1 egg, 1 Cheongyang chili pepper, 1 red chili pepper, cooking oil

Batter Ingredients: 1 cup Korean pancake mix, 1 cup tempura flour, ½ cup starch, 2 cups seafood-boiled water, optional cider (for chewiness), a few ice cubes for extra crispiness

Dipping Sauce: 2 tbsp soy sauce, 1 tbsp cooking wine, ½ tbsp vinegar, 1 tbsp oligosaccharide, a bit of onion, 1 red chili, 2 green chilies

How to make it:

Clean and slice the squid into bite-sized pieces. Rinse shrimp, oysters, and clams in salted water.

Boil 2 cups of water with a little salt, blanch the seafood for about 30 seconds, then save the broth for the batter.

Prepare green onions by trimming and cutting them to fit your pan. Slice the chilies diagonally.

Mix batter ingredients with the cooled seafood broth. Beat the egg with a pinch of salt. (Optional: add cider for chewy texture.)

Heat a generous amount of oil in a pan, pour a ladle of batter, and spread it evenly.

Layer green onions and seafood on top, drizzle with beaten egg, and cook until the bottom is golden brown.

Flip carefully, add sliced chilies and remaining egg on top, and cook until fully crispy.

Serve with the dipping sauce made from soy sauce, vinegar, cooking wine, chopped onion, and sliced chilies.

Golden, crispy, and loaded with seafood — this Haemul Pajeon is comfort food at its finest.


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Music: Anthony Lazaro - Like a Song (Instrumental Version)
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